Touted as the “world’s first avocado bar”, Brooklyn’s freshest eatery, Avocaderia, is the brainchild of Tuscan under-30s Francesco Brachetti and Alberto Gramigni.
Basic toast that’s not too basic at Avocaderia, Brooklyn
Expect smoothies, salads and guacamole (of course) as well as specialties like tuna and avocado ceviche. While the strictly organic fruit comes from the Mexican state of Michoacán fairly traded to the US, the concept is pure Italian creativity conceived by Florentine Brachetti, who fell for the superfruit while living in Mexico. “They’re tasty and healthy, and I ate them every day,” he said. “We didn’t have them in Italy.” He persuaded his cousin Alberto Gramigni, formerly chef at Prato’s Chi-Na cultural association, and friend Alessandro Biggi, from Modena, to go into the business with him.
Gramigni commented, “It was important to preserve the flavor of such great produce. In Italy we know how to make great food with simple recipes, using few quality ingredients. Sometimes making simple food is the hardest thing.”
The plum location is playing a helping hand in the eatery’s success (with rave reviews in the New York Times and the Guardian, among others): on the Brooklyn waterfront, Industry City is home to creative types and upcycling artisans.
Avocaderia
Industry City Food Hall, Building 2
254 36th Street (Third Avenue), Sunset Park, Brooklyn
Open for breakfast and lunch, 11am to 4pm
avocaderia.com
Where to find avocados in Florence
Let’s face it, sourcing ripe, ready-to-eat avocados in Florence is a search destined to go pear shaped, but here are a couple of places where you might strike green gold.
-Sapori & Dintorni Conad, largo Alinari 6: they hail from Spain, but they’re riper than most
-Via dell’Albero: the avocadoes in this unassuming fruit and veg shop near the Antica Friggitoria are possibly the best in Florence
